Peppered Beef Tenderloin with Mushroom Sauce

Ingredients

• 10.5 oz beef consomme canned
• 0.3 cup butter 
• 1 tablespoon cornstarch 
• 1 teaspoon dijon mustard 
• 2 tablespoons sherry dry
• 8 oz mushrooms fresh sliced (3 cups)
• 1 clove garlic finely chopped
• 2 teaspoons pepper black
• 0.5 cup onion finely chopped
• 0.1 teaspoon pepper 
• 18 lb frangelico 
• 1 teaspoon tomato paste (from 6-oz can)
• 2 tablespoons vegetable oil 
• 0.3 cup water cold

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Heat oven to 425F. Rub beef with oil; sprinkle with pepper.
2. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
3. Bake uncovered 30 to 45 minutes or until thermometer reads 135F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145F (medium-rare doneness). (Temperature will continue to rise about 10F and beef will be easier to carve.)
4. Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consomm; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended.
5. Heat just until hot. Spoon sauce over sliced beef.